A most the Sake Brewery had to change to Shokujo Moto with
agonizingdecision,because it was during the World War II by serious
shortageof rice,
the lack of worker by sent to battlefield.

This brewer method made by adding the artificial lactic acid to Shubo from started in 1943
by invented this method in 1910.

It was the period when the inside environment of the sake brewery was drastically changing
by this method.

「生酛」造りは、「来年より始めます。」の様に簡単には移行できず、蔵内部の環境を

長年にわたって培って来た結果のお酒です。

It isn't easily begin again the Ki Moto method from changed to Shokujo Moto method,
because the Ki Moto sake brewer method is the result which have been cultivated
the suitable environment of brewery inside over the years.

一度途絶えた「生酛」造りを復活させるために大変多くの努力と、先人達がしていた事を

手探りで模索しながら生酛造りをしていると蔵人は言っていました。

Brewers of sake said that we are still exploringthe brewer method of predecessors
which had interruptedonce for revivingthe Ki Moto brewer method
with a lot of time and effort.
日本酒は、風土と歴史に左右させる正に文化です。